It may be a little late in the year for another pumpkin recipe.  I know many people have had enough by the time December rolls around…but I couldn’t help myself!  I had a lonely can of pumpkin puree sitting in my pantry and decided it needed to be put to use before the year is over.  I used it to make these grain-free, Paleo friendly Pumpkin Pecan Muffins which turned out fluffy, moist and slightly sweet.

Pumpkin Pecan Muffins

Ingredients

• 1 Cup Paleo Baking Flour, packed (175 g)
• 2 Tbsp monk fruit sweetener (or sub any granular sugar)
• 1/2 tsp baking soda
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 3 large eggs
• 1/2 Cup pumpkin puree
• 1 tsp vanilla extract
• 1/4 Cup water (or sub any nut milk)
• 1/4 Cup chopped pecans + more for topping

Instructions

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine all dry ingredients except pecans.
3. Add in all wet ingredients and mix well.
4. Mix pecans into batter.
5. Pour batter into lined muffin pan (about 1/4 cup batter per muffin).  Optional: sprinkle a few chopped pecans on top of muffins.
6. Place in middle rack of oven and bake at 350 degrees for 25 minutes.
7. Remove from oven and cool on cooling rack.

Recipe makes 10 muffins

I suggest storing these muffins in the fridge, but they will last at room temperature for a couple days.  These healthy pumpkin muffins are slightly sweet but if you want more of a dessert muffin then you may add another tablespoon of sweetener or sugar to the batter or frost them after baking.

I haven’t tried substituting any other flours for the Paleo Baking Flour. If you do a lot of grain-free baking I highly suggest trying this product. It has a wonderful flavor and I’ve had a lot of success when using it to bake Paleo breads, muffins, cookies and cakes.